Rain, Rain Go Away – We’ll Have to Make a Baking Day! – Pear and Blueberry Loaf with Hazelnuts

 today is a day for wafting aromas

“On days when you can’t indulge certain senses, you must indulge the others.”  So says I.  Hmmm – that’s my motto for today.

I really can’t believe it’s May already!  All I can say is thank goodness I spent two whole days at NYBG again last week – Friday and Saturday.  Saturday was especially stellar with the sun breaking out just as I arrived.

 what more can you ask for? everyday like this? no harm in asking, I guess

I’m meeting a friend for lunch today, someone I enjoy baking for often.  As my dear Mother did, I enjoy baking for people who aren’t so inclined themselves.  There’s such a satisfaction involved in presenting a treat to someone who really appreciates it.  For those of us who bake all the time it may seem underwhelming, but for those who don’t get fresh-baked goodies on an ongoing basis, it can be such a pleasing gesture.

Today is a great day for baking.  Not only because everyday is a great day for baking but because it being May (Hoo-ray May!), and you should be outside, happily tilling the soil, you need something to avoid being driven to distraction by this dastardly string of gloomy weather.  Maybe one reason they are such amazing bakers in the UK is because they have lots and lots of days when they are stuck inside and they turn to the ovens and get busy for solace and sanity.  I know I would.

Today I’m gifting a loaf of this bread – It’s Pear and Blueberry Loaf with Hazelnuts.  Hmmm, Pears and Blueberries you say?  Do they go together?  Here we are sort of bridging the seasons a bit – taking liberties, if you will, with a combo of late season Pears and early season Blueberries – marrying nice soft flavors and bringing up some favorite soft spices behind.  Trust me, it works.

If your house is a little dreary this week like mine (whoever sent in a week of gloom in the first week of May is going to get daggers!) you’ll be inhaling the soft wafting aromas of nutmeg and cake in just a few moments!  That’ll cheer you up right away!  I often go upstairs to “test” the aromas of my baking pursuits – as they chimney upwards in the house.

PEAR AND BLUEBERRY LOAF WITH HAZELNUTS – adapted from Bakerette (makes two loaves)

3 1/2 cups sifted all purpose flour

1 tsp baking powder

1 tsp salt

1 tsp ground ginger

1 tsp freshly grated nutmeg

1/2 tsp baking soda

2 cups sugar

1/2 cup vegetable oil (always make sure your vegetable oil is fresh – if it has a strong smell, throw it out)

1/2 cup unsalted butter, melted and cooled

2 tsp vanilla

zest of one lemon

4 eggs

3 ripe bosc pears, peeled, cored and grated – yielding about 1 3/4 cups

1/2 pint fresh blueberries

1 cup chopped hazelnuts

Preheat oven to 350F.  Butter two loaf pans and set aside.  In a large bowl, whisk together the sifted flour, baking powder, ginger, salt, nutmeg and baking soda.  Set aside.  

In the bowl of your electric mixer fitted with the paddle attachment, blend together the sugar, oil and butter on low speed.  Turn to high speed and beat until thickened and yellow.  Add the eggs one at a time and blend.  Add the vanilla and lemon zest and blend.  

Remove bowl from the mixer and pour the wet ingredients into the dry.   Gently fold with a rubber spatula until the flour has almost disappeared.  Add the pears, blueberries and the hazelnuts and fold in.  Divide the batter between the two pans and bake for 50-55 minutes or until a cake tester inserted into the center comes out clean.  Cool on a rack for 30 minutes.  Remove from pans and cool completely.  Dust with confectioner’s sugar or glaze if you wish.  

This is perfect for breakfast, tea or with a scoop of vanilla ice cream for dessert! Enjoy!